Lamb Shanks With Wild Mushroom Sauce

Photo: flickr user Girl Interrupted Eating

Ingredients

4 Lamb shanks, (about 1 pound/500 g each)

1 cup All-purpose, (plain) flour, for dusting

1 tablespoon Olive oil

4 Cloves garlic, chopped

1 pound Wild mushrooms, (such as shiitake, 1/2 cup Red wine

2 cups Lamb Stock

1 teaspoon tsp Chopped fresh rosemary, or ½ dried

1 teaspoon tsp Chopped fresh savory, or ½ dried

Salt and freshly ground black pepper, to taste

Preparation

Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.

Dredge the lamb shanks in the flour and set them aside.

In a roasting pan on the stove over high heat, heat the olive oil until smoking hot. Add the lamb shanks and brown them well, 4 or 5 minutes per side. Add the garlic and mushrooms and saute until the mushrooms are tender, 3 or 4 minutes. Add the wine and cook for another 3 or 4 minutes, or until half the wine has evaporated. Add the stock and bring the mixture to a boil over high heat. Add the rosemary, savory, and salt and pepper to taste.

Cover the roasting pan with a lid or aluminum foil and place it in the oven. Bake until the lamb is tender, 1 to 1 1/2 hours.

Serve the Lamb Shanks with the Wild Mushroom sauce and accompanied by rice.

Serves four.